Spinach and Feta–Stuffed Chicken
- 1 tablespoon butter
- 1 garlic clove, minced
- 6 cups fresh baby spinach leaves
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 4 (6-ounce) skinless, boneless chicken breast halves
- 2 ounces feta cheese, crumbled (about 1/2 cup)
- 2 cups grape tomatoes
- 2 tablespoons grated fresh Parmesan cheese
- 1/4 cup dry white wine
- calories 299
- caloriesfromfat 0.0 %
- fat 8.7 g
- satfat 4.9 g
- monofat 2.1 g
- polyfat 0.7 g
- protein 43.7 g
- carbohydrate 8.1 g
- fiber 2.8 g
- cholesterol 121 mg
- iron 2.5 mg
- sodium 463 mg
- calcium 157 mg
How to Make It
Preheat oven to 425°.
Melt butter in a large cast-iron skillet over medium heat. Add garlic; cook 30 seconds. Gradually add spinach to pan, turning with tongs. Sprinkle with salt and pepper; cook 2 minutes or until spinach wilts, stirring frequently. Remove from pan; cool.
Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
Crumble one-fourth of feta cheese over each chicken breast half; divide spinach mixture evenly among chicken breast halves. Roll up, jelly-roll fashion. Tuck in sides; secure each roll with wooden picks. Place chicken in skillet. Cook over medium-high heat 3 minutes. Turn chicken over; cook 2 minutes or until browned. Add tomatoes to skillet; sprinkle chicken with Parmesan cheese. Transfer skillet to oven.
Bake at 425° for 25 minutes or until chicken is done and tomatoes begin to burst. Transfer chicken and tomatoes to a serving platter. Add wine to skillet, scraping pan to loosen browned bits. Remove wooden picks from chicken; cut into slices. Serve with tomatoes and pan juices.
Tip: You can prep in the morning, and then pop it in the oven when you're ready.
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